Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Bulgogi Bowls with Quinoa and Roasted Broccoli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

Delicious and wholesome Bulgogi Bowls featuring flavorful Korean-style marinated beef or chicken served over fluffy quinoa, accompanied by perfectly roasted broccoli. Topped with scallions, sesame seeds, and a touch of honey, this meal offers a balanced combination of protein, vegetables, and grains, making it satisfying and full of vibrant flavors.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Quinoa

  • 1 cup dry quinoa
  • Toasted sesame oil, to taste
  • Kosher salt, to taste
  • Black pepper, to taste

Roasted Broccoli

  • 1 pound broccoli
  • 2 teaspoons grapeseed or olive oil
  • Salt, to taste

Bulgogi

  • 1 recipe chicken bulgogi or beef bulgogi marinade (marinated and cooked meat per recipe)
  • Reserved marinade

For Serving

  • Green onions (scallions), sliced
  • Sesame seeds
  • Honey, for drizzling

Instructions

  1. Prepare Quinoa: Rinse 1 cup of dry quinoa with cold water using a fine-mesh strainer; drain well. Place quinoa and 2 cups of water in a medium saucepan over medium-high heat and bring to a boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cook the quinoa until all water is absorbed, approximately 10–15 minutes. Adjust heat as necessary to keep a gentle simmer throughout cooking.
  2. Steam and Season Quinoa: Remove the pot from heat, cover it, and let the quinoa steam for 5 minutes. Then remove the lid and fluff the quinoa gently with a fork. Season with toasted sesame oil, kosher salt, and black pepper to taste to enhance flavor.
  3. Roast Broccoli: Preheat your oven to 425°F (218°C). Line a baking sheet with oil or cover it with nonstick cooking spray. Trim the tough ends from the broccoli and peel the stems if needed. Cut the broccoli head lengthwise into long quarters. Toss the broccoli with grapeseed or olive oil and season lightly with salt. Spread the broccoli evenly on the prepared baking sheet in a single layer. Roast in the preheated oven until the broccoli is fork-tender and has charred edges, about 20–25 minutes.
  4. Cook Bulgogi: While broccoli roasts, prepare the bulgogi meat as per your chosen recipe (either chicken or beef). Once the meat is cooked, transfer the reserved marinade to a small saucepan and bring it to a boil over medium-high heat. Let the marinade simmer and reduce until slightly thickened, about 3 minutes. Toss the cooked meat in the reduced marinade to coat thoroughly, enhancing its flavor.
  5. Assemble Bowls: Divide the prepared quinoa evenly among four serving bowls. Top each bowl with roasted broccoli and the bulgogi meat. Garnish generously with sliced green onions, a sprinkle of sesame seeds, and finish with a drizzle of honey for a subtle sweetness that balances the savory elements.

Notes

  • You can use either beef or chicken for the bulgogi depending on your preference.
  • Quinoa can be cooked in advance and reheated to save time.
  • Adjust the amount of honey according to your desired sweetness level.
  • For extra heat, consider adding a drizzle of gochujang (Korean chili paste) before serving.
  • Make sure to peel broccoli stems as they can be tough and less pleasant to eat.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Korean

Find it online: https://dishiary.com/bulgogi-bowls-with-quinoa-and-roasted-broccoli-recipe/